Prep 15 mins
Cook 2 hrs 30 mins
One of my favorite childhood recipes. I found it again in my mother's handwritten cookbook... I don't know where she got it (neither of my grandmothers made pot roast like this).
- 1 -2 white onion, chopped
- 2 tablespoons oil (or chicken fat)
- salt and pepper, to taste
- 3 lbs beef brisket
- 1 bay leaf
- 1 (13 1/2 ounce) can tomato sauce (may need 2 cans)
- 1 (28 ounce) can crushed tomatoes
- 1⁄2 cup sugar
- lemon juice, to taste
- dried thyme, to taste
- dried oregano, to taste
- garlic powder, to taste
- Saute onion in fat until brown. Remove from pan and set aside.
- Season meat on all sides with salt and pepper, then brown in fat remaining in pot.
- Pour tomato sauce over meat. Add onions back, along with bay leaves.
- Cover tightly and simmer one hour.
- Remove meat from pot and slice across the grain into 1/4 inch (or slightly thinner) slices. Return to pot.
- Add crushed tomatoes, sugar, lemon, and any other seasonings you like (thyme, oregano, garlic). Simmer another hour or more.
- This can also be made in a crockpot - after browning the onions and the meat, put everything into a crockpot for 6 hours on high or 8-10 hours on low.